Veal Loaf

Ingredients

• Four pounds of veal
• three-quarters of a pound of salt pork
• one teacupful of cracker crumbs
• one and one-half cups of stock
• three eggs
• one-fourth of a cup of dried breadcrumbs
• one scant teaspoonful of thyme
• and marjoram
• three generous teaspoonfuls of salt
• one teaspoonful of pepper
• one-fourth of a teaspoonful of nutmeg
• two tablespoonfuls of butter

Method

1. 1

   Mix veal, salt pork, cracker crumbs, stock, and seasonings.

2. 2

   Form into a loaf, place in a buttered tin, spread with beaten egg, sprinkle with breadcrumbs, and bake for three hours, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 95. The excerpt below is the record exactly as published.

VEAL LOAF. Four pounds of veal, three-quarters of a pound of salt pork chopped fine together, one teacupful of cracker crumbs, powdered fine, one and one-half cups of stock, three eggs, one-fourth of a cup of dried bread- crumbs, one scant teaspoonful of thyme and marjoram, one-half teaspoon- ful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of pepper, one-fourth of a teaspoonful of nutmeg, two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.